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If using frozen zucchini, thaw first and squeeze all the water out. If using fresh just squeeze out excess water.
In a bowl combine zucchini, eggs, parmesan, flour, baking powder, garlic, pinch of salt & pepper.
The mixture should be thick and scoopable, not watery.
Grease your waffle maker well with olive oil and add scoops of the zucchini mixture.
Cook for 6–8 minutes until golden and crisp.
Serve on their own or with a yogurt sauce, fried eggs or a simple salad for a full meal.